There’s more to the local cuisine that paella. \u00a0This is Palm Radio’s guides to foods you must try in Mallorca along with some of our favourite spots to eat.<\/p>\n
Pork is used in many dishes and as an island you’ll find local seafoods play a major part in tapas and restaurant meals. \u00a0Here are some other foods you might like to look out for.<\/p>\n
Enssa\u00efmada<\/strong><\/p>\n This sweet spiral cake is often eaten at breakfast time and is dusted with sugar. \u00a0You’ll find these pastry treats in bakeries throughout the island and they’re available as gifts to take home in Palma airport. \u00a0Most\u00a0Enssa\u00efmades are plain, but you can find them filled with cream and chocolate for an extra sweet early morning hit. \u00a0The pastry is made from a pork lard reduction and you’ll find locals like to dunk their treats in their early morning coffees and hot chocolates.<\/p>\n Sobrasada<\/strong><\/p>\n Sobrasada is a sausage, but not like the kind you’d find at home, think of it as more of a pate than a sausage. \u00a0This cured delight is a rich red colour due to the paprika used to to season it and rather than being a solid meat stick is rather soft and can be spread on bread or used as a cooking ingredient. \u00a0You’ll find Sobrasada in local supermarkets and at local markets. \u00a0If it’s labelled as Sobrasada it has to be made in Mallorca as it is a protected local food.<\/p>\n Pa’amb Oli<\/strong><\/p>\n A favourite Mallorcan snack, Pa’amb Oli is a simple dish of local bread which has had olive oil, garlic and tomatoes rubbed into it. \u00a0Sometimes you’ll find the dish available with ham or cheese served on top of the bread.<\/p>\n Tumbet<\/strong><\/p>\n Take potatoes, aubergine and peppers and layer them in a bowl to create this delicious vegetable meal. \u00a0The potatoes are fried and the various layers are covered in garlic and tomatoes before being baked in an oven. \u00a0It’s very much\u00a0\u00a0the Mallorcan equivalent of ratatouille and can be eaten as a main meal or as a side dish.<\/p>\n Shoulder of Lamb<\/strong><\/p>\n A legend within Mallorca is the Shoulder of Lamb at\u00a0Es Verger in the inland town of\u00a0Alaro. \u00a0<\/strong>The lamb here is so famous that it has appeared on radio and TV shows the world over and although other foods are available at the restaurant you really only have one choice! \u00a0The lamb is cooked daily in a wood fired oven that’s over 100 years old. \u00a0Be warned, it’s not an easy drive but the meal is worth it!<\/p>\n Roast Suckling Pig<\/strong><\/p>\n A traditional Christmas dish, now available across the island over much of the year, Mallorcan Roast Suckling Pig is slow roasted and\u00a0brushed with olive oil, garlic, and lemon. \u00a0If you don’t like your food to resemble the creature it came from this one probably isn’t for you!<\/p>\n Roast Chicken<\/strong><\/p>\n OK, it doesn’t sound exciting, but for a taste explosion and the best chicken you’ll ever taste visit the Golden Lion in Puerto Pollensa, near to the large Pollensa Park Hotel. \u00a0Cooked on a spit in front of the restaurant there’s just something about the chicken that makes it a must try.<\/p>\n Paella<\/b><\/p>\n Well we hadn’t to mention it didn’t we? \u00a0Paella is not just one dish, and what’s found within your Paella depends traditionally upon where in Spain you are. \u00a0In Mallorca Paella was traditionally made with left over meat and locally caught fish but it may surprise you to know that not all Paella includes seafood. \u00a0The yellow colour of the rice is derived from the saffron used in the cooking, although you can find Paella Negro which is coloured black due to squid ink being used as an ingredient.<\/p>\n <\/p>\n ","protected":false},"excerpt":{"rendered":" There’s more to the local cuisine that paella. \u00a0This is Palm Radio’s guides to foods you must try in Mallorca<\/p>\n","protected":false},"author":1,"featured_media":111,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,6],"tags":[],"_links":{"self":[{"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/posts\/172"}],"collection":[{"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":4,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/posts\/172\/revisions"}],"predecessor-version":[{"id":259,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/posts\/172\/revisions\/259"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/media\/111"}],"wp:attachment":[{"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/media?parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/categories?post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mallorca.palmradio.net\/index.php\/wp-json\/wp\/v2\/tags?post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}